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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho Ingredients:
2 cups graham cracker crumbs |
1 teaspoon ground cinnamon |
1 teaspoon grated orange peel |
1/2 cup butter, melted |
filling: |
1 package (3 ounces) orange gelatin |
3 packages (8 ounces each) cream cheese, softened |
1-1/4 cups sugar |
1 can (5 ounces) evaporated milk |
1/3 cup thawed orange juice concentrate |
1 teaspoon lemon juice |
1 teaspoon vanilla extract |
1 envelope unflavored gelatin |
2 tablespoons cold water |
2 tablespoons boiling water |
1 carton (8 ounces) frozen whipped topping, thawed |
topping: |
2 cups whipped topping |
1/4 cup sugar |
citrus fruits and lemon balm, optional |
Directions:
1. In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
2. Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer.
4. In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
5. For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired. Yield: 10-12 servings.
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